Pineapple cake with chocolate sauce

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS + 65 g sugar
  • 4 small pineapple slices + 4 tablespoons pineapple juice (tin)
  • 2 Eggs (size M)
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 7-10 Tbsp Salt
  • 50 g Flour
  • 1 knife tip Baking Powder
  • 50 g lactose-free chocolate
  • 5 TABLESPOONS lactose-free whipped cream
  • 10 g Coconut oil
  • 20 g roasted coconut chips
  • 7-10 Tbsp Grease

Directions

  1. 1

    Caramelise 2 tablespoons of sugar in a pan. Turn the pineapple in it. Deglaze with juice, bring to the boil and simmer briefly. Take out. Separate the eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding 65 g sugar, vanilla pulp and 1 pinch of salt.

  2. 2

    Stir in egg yolks one after the other. Sift 50 g flour and baking powder over it and fold in. Grease 4 preserving jars or ovenproof moulds (each containing approx. 200 ml) at the bottom. Distribute the pineapple into the jars. Pour in the mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Chop the chocolate. Bring cream to the boil. Melt chocolate and coconut oil in it. Put the chocolate sauce in a cool place. Let the cake rest for about 10 minutes.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Chop the chocolate. Bring cream to the boil. Melt chocolate and coconut oil in it. Put the chocolate sauce in a cool place. Let the cake rest for about 10 minutes. Turn over. Decorate with sauce and coconut chips

  4. 4

    Waiting time approx. 10 minutes

Nutrition Facts

KCAL
370 kcal
CARBS
47 g
FATS
17 g
PROTEINS
7 g